Potato dumplings with minced meat filling and tomato sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cook the potatoes for about 20 minutes in boiling water. Meanwhile knead minced meat, quark, tomato paste and breadcrumbs. Season with salt, pepper and paprika. Drain potatoes, quench, peel and press them through a potato press while still hot.

2. 2

   Add semolina and let it swell for about 15 minutes. Add flour, egg, egg yolk and butter. Knead everything to a smooth dough with the dough hooks of the hand mixer. Season with salt. Form 16 dumplings from the dough with wet hands.

3. 3

   Press a hollow into each dumpling, fill with minced meat mixture and seal with dough. Bring water to the boil and let the dumplings simmer for about 15 minutes. In the meantime peel onion and garlic. Cut onion into fine cubes.

4. 4

   Press the garlic through a garlic press. Heat the oil in a pan. Sauté the onion and garlic until transparent. Deglaze with tomatoes. Bring to the boil and season with salt, pepper and sugar. Simmer for 5 minutes.

5. 5

   Wash the parsley, dab dry and pluck the leaves from the stalks, except for some for garnishing. Chop parsley finely. Lift the dumplings out of the water with a skimmer and drain well.

6. 6

   Roll the dumplings in the parsley. Serve dumplings and tomato sauce on plates and garnish with remaining parsley.

Nutrition Facts

KCAL
570 kcal

CARBS
74 g

FATS
21 g

PROTEINS
22 g